Baked Pasta with Sausage and Spinach
User Reviews
5
Baked Pasta with Sausage and Spinach
Description
In this recipe, rigatoni pasta is cooked until just shy of al dente and layered in a baking dish with a tomato-based meat sauce made by browning sweet Italian chicken sausage and sautéing garlic with thawed spinach. The ricotta, mozzarella, and Pecorino Romano cheese are combined separately to form a creamy layer in the casserole.
The casserole is assembled by alternating layers of pasta, meat sauce, and the ricotta cheese mixture before baking at 375°F. As it bakes, the pasta completes cooking and absorbs the sauce, while the cheeses melt and create a cohesive, creamy texture. The Pecorino Romano adds a sharp, salty note that complements the richness of the dish.
This baked pasta is suitable for a main course dinner and can be served with a simple side salad or garlic bread for a satisfying meal. The layered preparation makes it convenient to portion and serve.
Ingredients
- olive oil spray form
- 1/2 cup Pecorino Romano cheese grated
- 8 oz ricotta cheese fat-free
- 8 oz mozzarella cheese shredded, part-skim
- 14 oz chicken sausage removed from casing, uncooked, sweet Italian
- 12 oz rigatoni pasta (wheat or gluten-free)
- 1 tsp olive oil
- 2 cloves garlic roughly chopped, smashed
- 10 oz spinach thawed and squeezed of excess liquid, frozen, chopped, package
- salt fresh, to taste
- black pepper fresh, to taste
- 4 cups marinara sauce or jarred, quick
Instructions
- Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
- Bring a large pot of salted water to a boil.
- In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
- Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
- Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.
- Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
- When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
- Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 398kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 27.5g | 55% |
| Fat | 12.5g | 19% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 636mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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